Directions:

1. In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender.

2. Add the snow peas, cook the vegetables for 30 seconds, and drain them well.

3. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

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Dietary Notes:

This recipe is low-sodium with 19.25mg per serving, low-fat with 1.5g per serving, low-saturated fat with 0.88g per serving, low-cholesterol with 3.88mg per serving and low-calorie with 25.25 per serving

This recipe is high in Vitamin A with 53% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Butter, Peas allergies.